Room Temp Safe Sugared Fruit?

I have a question about sugared fruit. I know traditionally you use egg whites mixed with water, brush on or dip, and then roll the fruit in the sugar. I am a little nervous about the egg white idea seeing that the cake has to be delivered 3 hours before the reception. Is it safe to leave them out that long? (my thinking is no, but I may be wrong) Can I use meringue powder, a simple syrup, or something else? Your help and advice is be greatly appreciated